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DIY KBBQ @ HOME

One thing I miss the most during these shutdowns is some good Korean BBQ. When eating outdoors during Covid shutdowns being served pre-cooked meat didn’t hit the spot, I ventured to re-create the experience and deliciousness at home (without smelling like smoke)! Listed below are some of my personal favorite banchan items and some rough-directions that you can use to make your experience YOU.

I used a hot plate and my cast iron griddle to get the full experience but this can totally also be done on the stove top using any pan. Warm up your griddle (or pan) to medium heat, set up the table with your favorite banchan items, and enjoy! Cook the meat to your desired doneness and eat away at your appetizers of choice! 

If there are any other banchan items you’d like to make, post a comment below and I promise to do some research, taste tests, and journey through the interwebs to give YOU the taste you’re looking for.

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Korean BBQ @ Home

remaking some of my favorite banchan recipes from scratch
Course dinner, Main Course, Side Dish
Cuisine Korean
Servings 4

Equipment

  • Hot Plate w/ Griddle

Ingredients

Store Bought Meat Banchan

  • 2 lbs Thin Sliced Meat of Choice (suggested chuck roll or rib eye)
  • Kimchi
  • Rice Paper
  • White or Brown Rice

Sauces for Dipping

  • Chilli Sauce (i.e. Sambal Oelek chili paste)
  • Toasted Sesame Oil w/ Salt & Pepper (to taste)

Cucumber Salad

  • 3 pcs Cucumbers (Persian or English)
  • 1 tbsp Sesame Oil
  • 1 tbsp Gochujang
  • 1 tsp Apple Cider Vinegar (to taste)
  • Sesame Seeds

Pickled Daikon

  • 1 pcs Daikon
  • 1/4 c Vinegar
  • 1/8 c Water
  • 1/4 c Sugar
  • 1/8 tsp Salt (to taste)

Instructions

KBBQ @ Home

  • Set up table with hot plate, griddle, choice of meat, and your favorite banchan dishes! Cook as you eat and enjoy 🙂

Cucumber Salad

  • Chop cucumbers to bite sized pieces and place in a bowl.
  • Add gochujang, sesame oil, and apple cider vinegar to taste.
  • Mix well until all cucumbers are coated.
  • Top with roasted sesame seeds and enjoy!

Pickled Daikon

  • Thinly slice daikon and set aside. Mandolin recommended but not required.
  • In a bowl, mix vinegar, sugar, and salt to taste. Stir until incorporated.
  • Place daikon in marinade and mix well to ensure all are coated
  • Refrigerate for 2 hours and enjoy!

French Toast Casserole

Brunch is probably my most favorite meal – there’s so many options! When this quarantine is finally over, we’re totally celebrating with brunch!

My usual go-to’s are quite simple – potatoes, eggs, bacon, sausage, fruit, and one carb heavy, syrup soaking item such as pancakes, waffles, or french toast. But let’s be honest, it’s not easy to time all these items to finish together – usually, there’s 1 item that’s cooled to room temp and that’s disappointing. Fear not! for the french toast casserole below will happily cook in your oven clearing your stove top for eggs and things. And the best part? There’s a hashbrown caserole that uses the same temp/time! 

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French Toast Casserole

Overnight French Toast Casserole
Course Breakfast
Cuisine American
Prep Time 8 minutes
Cook Time 40 minutes
Resting Time 8 hours
Total Time 8 hours 48 minutes
Servings 4

Ingredients

French Toast:

  • Butter
  • 8 oz Loaf of French Bread
  • 4 Eggs
  • 1 C Whole Milk
  • ¼ C Whipping (Heavy) Cream
  • ¼ C Granulated Sugar
  • 2 tbsp Vanilla Extract
  • 2 tsp Cinnamon

Topping:

  • ¼ C All-Purpose Flour loosely packed
  • ¼ C Brown Sugar firmly packed
  • ½ tsp Ground Cinnamon
  • ⅛ tsp Salt
  • ⅛ tsp Ground Nutmeg
  • ½ C Butter cold, cut into small pieces

For Serving:

  • Butter
  • Maple Syrup
  • Fruit of Choice

Instructions

For the French Toast:

  • Grease enameled cast iron with butter.
  • Evenly distribute bread.
  • In a separate bowl, crack the eggs and whisk together with milk, cream, sugar, vanilla, and cinnamon.
  • Pour evenly over the bread and carefully mix to ensure all the bread is covered.
  • Cover and store in the refrigerator overnight.

For the Topping:

  • Mix the flour, brown sugar, cinnamon, salt, and nutmeg in a bowl; stir.
  • Slowly add the pieces of butter and crush with a fork until the mixture resembles smaller chunks.
  • Store in resealable bag overnight or make in the morning while oven is preheating.

To bake the Casserole:

  • Preheat oven to 325F degrees.
  • Remove french toast from fridge and sprinkle topping throughout.
  • Bake for 30-45 minutes depending on preferred texture.
  • Serve with toppings of choice and enjoy!